Main CourseDinner

Vietnamese Stir-Fried Frog with Coconut Curry

Name: Vietnamese Stir-Fried Frog with Coconut Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porties
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 el vegetable oil; 2 st shallot finely chopped; 4 teentje garlic minced; 2 st lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 el curry powder; 1 tl turmeric powder; 400 ml full-fat coconut milk; 2 el fish sauce; 1 el sugar; 0,5 tl salt; 1 st bird's eye chili thinly sliced (optioneel); 2 el roasted peanut coarsely crushed; 0,25 kopje cilantro roughly chopped

This classic Vietnamese dish, known as Ếch Xào Lăn, features tender frog legs simmered in a fragrant and creamy coconut curry sauce. Infused with lemongrass, turmeric, and a hint of chili, the flavor is rich, aromatic, and complex. It is traditionally served with steamed rice to soak up the delicious sauce.

Een origineel recept van Forkin

Totale tijd: 40 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gfrog leg, rinsed and patted dry
2 elvegetable oil
2 stshallot, finely chopped
4 teentjegarlic, minced
2 stlemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 elcurry powder
1 tlturmeric powder
400 mlfull-fat coconut milk
2 elfish sauce
1 elsugar
0,5 tlsalt
1 stbird's eye chili, thinly sliced(optioneel)

garnish

2 elroasted peanut, coarsely crushed
0,25 kopjecilantro, roughly chopped

Keukengerei

wok or large skillet with lid · cutting board · knife · small bowl

De bereidingswijze

Stap voor stap

1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
Ongeveer 15 min
Tip van de kok: While the mushrooms soak, you can prepare the other ingredients to save time.
2
Drain the rehydrated mushrooms, trim off any hard stems, and slice them into thin strips.
Ongeveer 2 min
3
Season the patted-dry frog legs with the salt.
Ongeveer 1 min
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Ongeveer 1 min
5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
Ongeveer 3 min
Tip van de kok: Keep the ingredients moving to prevent the garlic from burning.
6
Stir in the curry powder and turmeric powder, cooking for another 30 seconds until aromatic.
Ongeveer 1 min
7
Add the seasoned frog legs to the skillet and stir-fry for 3-4 minutes until they are lightly browned on all sides.
Ongeveer 4 min
8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
Ongeveer 1 min
Tip van de kok: Scrape the bottom of the pan to lift any flavorful browned bits into the sauce.
9
Add the sliced wood ear mushrooms and the optional sliced chili to the skillet.
Ongeveer 1 min
10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
Ongeveer 2 min
11
Cover the skillet and cook for 10-12 minutes, until the frog legs are tender and cooked through and the sauce has slightly thickened.
Ongeveer 12 min
Tip van de kok: The meat should be opaque and easily pull away from the bone.
12
Remove from the heat and transfer to a serving platter.
Ongeveer 1 min
13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
Ongeveer 1 min
Tip van de kok: Serve immediately with steamed jasmine rice.

Goed bewaren

Bewaren

Store leftovers in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a saucepan over low heat until just warmed through; do not boil.